Sugar-Free Milk Chocolate Bars (THM S, Low Carb)

This is my favorite non-peanut butter “skinny chocolate/fat bomb” recipe. The shape of the molds I use and the “fairly normal” chocolate taste of these remind me of the old chocolate candy from my childhood called “Ice Cubes.”

Don’t forget to scroll all the way down to the bottom of the page for this recipe’s helpful Recipe Keys!

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Recipe Keys

Very Low Carb (VLC): This is very low carb and a real “diet saver” for the keto and very low carb crowd.

Family-Friendly (FF): Your kids will probably love these little bars. They do not, however, pack well because they become soft after a while at room temperature. These should be stored in the freezer.

Store-Bought-Stella (SBS): These are not difficult to make—and are very quick. The main thing is to not overheat your butter. You just want it soft/melty. And to stir quickly and pour right away so that ingredients do not separate.

Homemade Hannah (HH): HH’s will love making their own homemade chocolates!

Freezer Cooking (FC): No need to flash freeze or freeze in layers. Just pop out of the molds (or cut if you made them in a baking dish) and toss in a plastic-ware bowl.